One-Pan Sage-and-Onion Chicken and Sausages

1 large onion or 2 mall onions - cut into 8 chunks
1/2-cup oil (NOT extra-virgin)
* 2-tspn Gray Poupon mustard
1-tbspn dried sage
Freshly ground black pepper
1-tbspn Worcestershire Sauce
1 lemon
1 whole chicken cut into serving pieces
* 1 pkg Hillshire Farm sausages cut into 10 pieces(or your favorite sausages)
2-tbspn fresh sage leaves, chopped

Put the onion pieces into a freezer bag with the oil, mustard, dried sage, a good grinding of black pepper, and Worcestershire sauce. Cut lemon in half and squeeze juice into the bag. Cut the lemon halves into eighths and add them to the bag. Squish everything around in the bag to mix well and ad the chicken pieces. Leave to marinade in the ‘fridge overnight until dinner time the next evening. (May marinate up to 2 days). Preheat the oven to 425°. Allow the chicken to come to room temperature in it marinade. Arrange the chicken pieces in a roasting pan skin sides up with the marinade and tuck the sausage pieces around the chicken and seasonings. Place uncovered into the oven and cook for 1 hour and 30 minutes. Turn the sausages over half way through to color them evenly. Arrange the chicken and sausages on a large platter and serve.
Susana in Louisiana

http://www.nancyskitchen.com